Cabbage, chinese (pak-choi), cooked, boiled, drained Nutrition Facts & Health Impact

Nutrition Facts

Serving Size: 100g

Calories48

Total Fat0.2g

Saturated Fat0.0g

Total Carbs1.8g

Fiber1.0g

Sugars0.8g

Protein1.6g

Macro Breakdown

Protein1.6g (42%)

Carbs1.8g (48%)

Fat0.2g (10%)

Health Scores (0-10)

10.0

Metabolic

8.0

Inflammation

6.2

Hormonal

5.5

Gut Health

10.0

Skin Health

5.0

Brain Health

10.0

Bone Health

6.1

Sleep

6.9

Exercise

5.3

Longevity

5.2

Detox

9.1

Immunity

6.7

Pral

5.6

Satiety

0.0

Nutrient Density

7.6

Bioavailability

2.7

Electrolyte

5.8

Methylation

🧬 How Cabbage, chinese (pak-choi), cooked, boiled, drained Affects Your Health

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Testosterone 2% DV

Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.

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Cortisol & Stress 3% DV

Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.

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Cortisol 10% DV

Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.

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Thyroid 1% DV

Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.

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Skin Health

vitamin c + vitamin a. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.

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Anemia

iron + vitamin c. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.

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Iron 6% DV

6% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.

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Magnesium 3% DV

3% DV. Calms nerves, relaxes muscles, supports sleep.

Complete Nutrient Profile

Nutrient	Amount / 100g	% Daily Value
Energy Kcal	48.0 kJ	—
Protein	1.6 g	3% DV
Total Fat	0.2 g	—
Carbohydrate	1.8 g	1% DV
Fiber	1.0 g	4% DV
Sugar	0.8 g	2% DV
Sodium	270.0 mg	12% DV
Calcium	93.0 mg	7% DV
Iron	1.0 mg	6% DV
Magnesium	11.0 mg	3% DV
Phosphorus	29.0 mg	2% DV
Potassium	371.0 mg	8% DV
Zinc	0.2 mg	2% DV
Vitamin C	26.0 mg	29% DV
Vitamin B6	0.2 mg	10% DV
Folate	41.0 µg	10% DV
Vitamin A	212.0 µg	24% DV
Vitamin E	0.1 mg	1% DV
Vitamin K	34.0 µg	28% DV
Selenium	0.4 µg	1% DV

Compare Cabbage, chinese (pak-choi), cooked, boiled, drained With...

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Frequently Asked Questions

Does Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt affect hormones?

Yes — Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt is rich in vitamin b6 (10% DV), which Cofactor for neurotransmitter synthesis (serotonin, dopamine, GABA). Supports progesterone production in luteal phase.. vitamin b6 supports Progesterone and Dopamine production.

Is Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt good for blood pressure?

Yes. Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt provides 371mg of potassium per 100g (8% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 1.4.

Does Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt boost immunity?

Yes. Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt provides 26mg of vitamin C per 100g (29% DV) — one of the best food sources. Vitamin C supports white blood cell production, acts as an antioxidant, and strengthens skin barrier defense.

Does Cabbage, chinese (pak-choi), cooked, boiled, drained, with salt contain anti-nutrients?

Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).